How to make momos chutney|Nepali momo chutney recipe: this chutney is garlicky, thick, bright and has a spicy tint to it. the reason behind the tasty momos is hot spicy chutney, it is the side dish which makes the momos more delicious.
This chutney is very simple to make it is gluten free and vegan. It can also be accompanied with paratha, pakoda, litti chokha or even with meals.
Momo are incomplete without momos chutney they are made for each other. momo chutney to momo is like pickle is to paratha, jam is to bread, hummus is to pita.
I think you agree with me?
This momo chutney is thick and has very small chunks of tomatoes, dried red chilli, garlic and coriander leaves in it. in Nepal it is also called momo ko achar or roasted tomato momo chutney. If you don’t want to have veggies chunks then blend it into a smooth mixture.
If you want to make this fine chunky momo chutney then use chopper for same results, if you don’t have chopper then no problem use your blender and blend it for 6 to 7 seconds so that it has small chunks in it.
Try this spicy Nepali style momos chutney with Nepali style veg momos, gluten free momos or vegetarian potstickers.
How to make momo chutney Nepali style
- Roast the tomatoes on medium flame roast it from all the sides. when the tomato skin turns black and is cooked from inside turn off the flame.
- Let the tomato cool down little bit meanwhile, in a chopper add garlic, chopped coriander, dried red chilli, salt and sugar. chop it nicely.
- Peel off the tomato skin then chop it roughly and add it to chopper again chop it finely. don’t puree the momo chutney the fine chunky texture makes it more delicious.
- Transfer it to a bowl and momo chutney is ready to serve.
Checkout How to make momos chutney|Nepali momo chutney recipe video on YouTube.
Top tips for perfect spicy momos chutney:
- If you don’t have time to wait for the roasted tomatoes to cool down then place all the roasted tomatoes in the water leave it for 1-2 minutes then peel it. so no need to wait for it to cool down.😀
- You can increase or decrease the amount of dried red chillies according to your preference.
- You can store this chutney for 1 to 2 days in an airtight container in refrigerator.
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How to make momos chutney|Nepali momo chutney recipe
Spicy and garlicky fine chunky momos chutney also known as momo ko achar. It goes perfect with momos and enhances its taste.
Do try this easy and quick momos chutney. I hope you will like it.
Ingredients
- 8 medium size tomatoes
- 12 garlic cloves
- 1/4 cup chopped coriander leaves
- 6 dry red chilli (sookhi Lal mirch)
- 1 tablespoon salt
- 1/2 teaspoon sugar
Instructions
- Firstly roast 8 medium size on medium flame from all the sides. when tomato skin turns black turn off the flame.
- Let the roasted tomatoes cool down little bit meanwhile, in a chopper add 12 garlic cloves, 6 dry red chilli, 1/4 cup chopped coriander leaves, 1 tablespoon salt and 1/2 teaspoon sugar. chop it nicely.
- Then add peeled and roughly chopped tomatoes in the chopper and chop it until it’s finely chop up.
- Transfer the chutney in the bowl and it’s ready to serve.
Notes
- If you don’t have time to wait for the roasted tomatoes to cool down then place all the roasted tomatoes in the water leave it for 1-2 minutes then peel it. so no need to wait for it to cool down.😀
Nutrition Information:
Yield:
20 servingServing Size:
1 teaspoonAmount Per Serving: Calories: 182Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 9mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 11g
All information presented and written within shellyfoodspot.com are intended for informational purposes only.
This momos chutney is very simple to make and requires basic ingredients. I hope you will give it a try and like it.🙂
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